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Salad with salmon and avocado dressing
When I get tired of meat, I enjoy fish. This time - salad with salmon.
A delicious and spicy zucchini roulade with cheese. Without a single gram of flour.
First fry/sauté the mushrooms, grated carrot, onion and garlic. Set aside to cool.
Grate the zucchini, sprinkle with salt, mix and set aside to drain.
Beat 2 eggs in a bowl. Add the egg whites and curd. Beat until smooth. Add the sautéed mushrooms and vegetables, as well as the zucchini, drained of excess liquid.
Place the mixture on a baking tray and spread it out thinly (size of my tray: 25×36 cm).
Bake in a preheated oven at 175-180 °C for ~30-40 minutes.
Remove the sponge cake from the baking paper and cool.
Grate the cheeses and add to the sautéed mushrooms and vegetables.
Add 1 whole egg and the white of 1 egg. Leave the yolk for brushing.
Spread the mixture onto the cooled biscuit, tamping lightly.
Carefully roll the sponge cake, brush with egg yolk, sprinkle with sesame seeds and place in a preheated oven at 180 °C for ~15 minutes.
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Finished product weight 1402
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
When I get tired of meat, I enjoy fish. This time - salad with salmon.
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